Micronutrient Fortified Milk Improves Iron Status, Anemia and Growth among Children 1–4 Years: A Double Masked, Randomized, Controlled Trial

Sazawal, Sunil; Dhingra, Usha; Dhingra, Pratibha; Hiremath, Girish; Sarkar, Archana; Dutta, Arup; Menon, Venugopal P.; Black, Robert E.

doi:10.1371/journal.pone.0012167

Cited by 84 publications

(120 citation statements)

References 28 publications

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“…Moreover, dairy products are massively consumed by the general population, especially children, who are a high-risk group with regard to iron deficiency. A number of studies have been conducted on different aspects of iron fortification of dairy products, namely, yogurt (Askari and Bolandi 2013;El-Kholy et al 2011;Azzam 2009;Simova et al 2008), cheese (Kwak et al 2003a), and milk (Gamal El-Din et al 2012;Sazawal et al 2010;Abbasi and Azari 2011).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Jalili¹

2016

Dairy Sci. & Technol.

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Feta cheese is an excellent source of calcium and protein, but as typical dairy products, it contains very low amount of iron. The present study was designed to investigate the effect of iron fortification on quality of Feta cheese. The cheese samples were made from cow milk and fortified with iron compounds, namely ferrous sulfate (FeSO 4 ), ferric chloride (FeCl 3 ), and microencapsulated ferrous sulfate at level of 80 mg.kg −1 with or without L-ascorbic acid at a level of 150 mg.kg −1 . The chemical compositions, free fatty acids (FFAs), calcium, iron, oxidation products, and the sensory aspects of the treatments were evaluated. The FFAs were determined by gas chromatography, iron, and calcium were determined by atomic absorption, and oxidation products were analyzed spectrophoto metrically using the thiobarbituric acid (TBA) test. No significant difference (P > 0.05) was found between chemical composition (fat, moisture, protein, ash, acidity), FFAs, and calcium of control cheeses and iron or iron-ascorbic acid fortified cheeses. Iron content was significantly different in iron or iron and ascorbic acid fortified cheeses compared to that in control ones. The treatment fortified with microencapsulated iron and ascorbic acid showed the lowest TBA value and the best scores for sensory evaluation. Results demonstrated that fortification of cheese with 80 mg.kg −1 microencapsulated iron and 150 mg.kg −1 L-ascorbic acid is technically feasible. Only a small increase in lipid oxidation, measured by TBA value, was caused by iron fortification; however, no significant off-flavor was detected by trained sensory panelists.

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Section: Introductionmentioning

confidence: 99%

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Jalili¹

2016

Dairy Sci. & Technol.

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“…Penelitian Rebellato et al (2015) membuat biskuit yang difortifikasi zat besi yaitu biskuit asin, krim kraker, sereal jagung, dan biskuit mentega mengandung zat besi sebesar 5, 3-7,8; 5,0-8,6; 2,5-6,8; dan 3,7-5,7 mg/100g. Penelitian lain dilakukan oleh Sazawal et al (2010), produk yang difortifikasi untuk intervensi anemia pada anak adalah susu. Susu pada penelitian ini difortifikasi berbagai mikronutrien diantaranya zat besi sebesar 9,6 mg dalam 3 takaran saji sehari.…”

Section: Kandungan Gizi Biskuit Mocaf-garut Terbaikunclassified

Pengembangan Biskuit Mocaf-Garut Dengan Substitusi Hati Sebagai Alternatif Biskuit Tinggi Zat Besi Untuk Balita

2017

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The aim of this study was to determine the best formula and character of biscuit made by mocaf-arrowroot substituted with liver (chicken and cow), we conducted a factorial randomized design experiment. Proportion of mocaf-arrowroot-liver substitution were 75:10:15 ; 70:10:20 and 65:10:25 ABSTRAKPenelitian ini bertujuan untuk mengolah alternatif makanan baru berupa biskuit berbahan dasar mocaf garut yang disubstitusi bahan tinggi protein dan zat besi yaitu hati ayam dan hati sapi. Rancangan penelitian menggunakan Rancangan Acak Kelompok. Faktor perlakuan terdiri atas proporsi mocafgarut: bahan substitusi (P), 75:10:15 (P1); 70:10:20 (P2); dan 65:10:25 (P3) dan jenis bahan substitusi (J) yaitu hati ayam (J1) dan hati sapi (J2). Untuk meningkatkan zat besi ke dalam produk ditambahkan bayam merah yaitu 5%. Variabel yang dikaji adalah sifat kimia (kadar air, abu, lemak total, protein total, karbohidrat by difference, kadar zat besi, dan nilai energi) dan sifat organoleptik (warna, tekstur, aroma, flavor, dan kesukaan) diujikan kepada 15 panelis semi terlatih. Data dianalisis dengan Uji F (anova) dan dilanjutkan dengan DMRT (Duncan Multiple Range Test). Perlakuan terbaik berdasarkan uji indeks efektivitas adalah biskuit P1J1 (proporsi mocaf-garut: bahan substitusi 75:10:15 dan jenis bahan substitusi hati ayam), memiliki kandungan energi 432,95 kkal/100 g dengan nilai rata-rata kadar air 5,93% basis basah (bb), kadar abu 1,89% basis kering (bk), kadar protein total 5,83%bk, kadar lemak total 13,55%bk, kadar karbohidrat 78,71%bk dan kadar zat besi 14,05mg/100 g. Satu takaran saji biskuit (22,8 g) dapat memenuhi asupan zat besi sebesar 3,2 mg atau setara dengan 35,5-40% kebutuhan akan zat besi harian balita.

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“…In the same manner, studies on multiple micronutrient-fortified beverages [18][19][20], iron-fortified candies [21], biscuits [22] and drinking water [23] showed positive response to intervention by increased hemoglobin levels, serum ferritin or decreased prevalence of anemia among subjects after the intervention period. The multiple micronutrient intervention was effective in reducing the prevalence of anemia in children [24][25][26][27][28][29].…”

Section: Serum Ferritin (Sf) Levelmentioning

confidence: 99%

Multi-micronutrient Fortified Beverage Delivered through the School-Based System Improved Iron Status and Test Scores of Children

Angeles‐Agdeppa¹,

Magsadia²

2015

JFSE

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Fortifying commonly consumed foods and beverages offers a great opportunity of filling the nutrient gap between actual and the needed nutrient intakes of young children. Ready-to-drink beverage as a vehicle for fortification is easy to administer, more consistent and least obstructive, because it can be consumed without further processing/cooking. This study aimed to evaluate the effectiveness of fortified beverage on the improving of iron status and school performance test of schoolchildren. About 5,000 schoolchildren aged 6-12 years old from 19 schools in Quirino province, Philippines were invited to participate in the study. Samples of 4,875 children with parental consent were screened for hemoglobin and serum ferritin levels. About 4,495 children had complete participation in the school performance test, which were developed and administered by school supervisors. Children were fed 200 mL ready-to-drink juice fortified with iron, zinc, lysine, vitamins A and C for 120 d. The beverage was delivered through the baseline. At end of the intervention, only 1,050 children had complete data set and the anemia rate reduced from 100% to 60%. Iron deficiency has increased insignificantly from 3.6% to 4.5%. Mean percentage of test scores increased significantly between base and end of the study: English (40% to 60%), math (35% to 58%) and science (32% to 58%). In conclusion, consumption of 200 mL fortified juice drink had contributed to the reduction of anemia and increased tests scores of children.

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Micronutrient Fortified Milk Improves Iron Status, Anemia and Growth among Children 1–4 Years: A Double Masked, Randomized, Controlled Trial

Cited by 84 publications

References 28 publications

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

Pengembangan Biskuit Mocaf-Garut Dengan Substitusi Hati Sebagai Alternatif Biskuit Tinggi Zat Besi Untuk Balita

Multi-micronutrient Fortified Beverage Delivered through the School-Based System Improved Iron Status and Test Scores of Children

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